Open AccessNew Investigation of the Isothermal Oxidation of Extra Virgin Olive Oil: Determination of Free Radicals, Total Polyphenols, Total Antioxidant Capacity, and Kinetic Data
Author(s) -
Lucia Amati,
Luigí Campanella,
Roberto Dragone,
Adriano Nuccilli,
M. Tomassetti,
Stefano Vecchio Ciprioti
Publication year - 2008
Publication title -
journal of agricultural and food chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.203
H-Index - 297
eISSN - 1520-5118
pISSN - 0021-8561
DOI - 10.1021/jf8034012
Subject(s) - polyphenol , chemistry , antioxidant , radical , antioxidant capacity , olive oil , isothermal process , kinetic energy , food science , organic chemistry , thermodynamics , physics , quantum mechanics
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